Recipe courtesy of Daniel Pfeifer

Porcini and Rosemary Dusted Filet with Cabernet Honey Butter and Creamy Parmesan Polenta

  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 2 servings
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Ingredients

Cabernet Butter:

1/4 cup unsalted butter, room temperature

1 tablespoon Beringer Founders' Estate Cabernet Sauvignon

1 1/2 teaspoons honey

1/2 teaspoon salt

Porcini rub:

1 cup dried porcini mushrooms

3 sprigs fresh rosemary, leaves picked

1 teaspoon salt

1 teaspoon freshly ground black pepper

Two 5-ounce beef tenderloin filets

Salt and freshly ground black pepper

Oil, for greasing

Polenta:

2 3/4 cups whole milk

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 cup freshly grated Parmesan

1 cup instant polenta, such as Dellano

2 tablespoons olive oil

Directions

  1. Preheat the grill to medium-high heat, about 375 degrees F.
  2. For the cabernet butter: Mix together the butter, wine, honey and salt using a small food processer. Dump the mixture onto a piece of plastic wrap and roll up tightly into a cigar shape about 1 1/2 inches thick and twist the ends to close. Chill in the refrigerator.
  3. For the porcini rub: Combine the dried mushrooms, salt, pepper and rosemary leaves in a small food processer or coffee grinder. Pulse into a fine powder, 1 to 2 minutes. Pour the powder through a sieve onto a plate to extract any large pieces and set aside.
  4. For the steaks: Sprinkle the steaks with salt and pepper, and then roll them in the porcini rub to coat on all sides. Oil the grill generously, and then grill the steaks for 5 to 6 minutes per side, flipping once. Pull the steaks from the grill and set aside to rest for 5 minutes.
  5. For the polenta: Combine the milk, salt and pepper in a small grill-proof saucepan and place on the grill. Heat just until it starts to boil, and then remove from the heat. Quickly stir in the Parmesan, polenta and olive oil until the cheese melts and the polenta thickens, 1 to 2 minutes.
  6. Spoon a heaping portion of polenta onto each plate. Slice the filets into 3/4-inch-thick slices and place on top of the polenta. Cut medallions of cabernet butter and place on the hot steaks.
  7. Wine Pairing Selection: Beringer Founders' Estate Cabernet Sauvignon

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